As cabbage keeps better than lettuce onboard,
I have been working on some recipes using cabbage to add to my galley repertoire.
Our favourite so far is Japanese Pancakes…
Braised cabbage is also an easy addition to a grilled supper and
I find that a sprinkle of vinegar adds so much to the flavour,
which brings me to the reason for this post…
Recently we spent a wonderful evening dining with friends
and part of their very generous host gift was a bottle of blood orange vinegar.
I dove into the internet the next morning searching for ways to use this elixir
and there seems to be so many possibilities
from wonderful vinaigrettes,
to drizzling on fresh fruit,
to glazes for grilled meats.
I can’t wait to try them all…
But tonight it was simply to splash a bit on my braised cabbage…
…and as a simple glaze for grilled halibut…
BACON BRAISED CABBAGE
1 small Napa cabbage, halved and sliced
3-4 strips of bacon cut into 1″ pieces
drizzle of blood orange vinegar
Begin with a cold heavy skillet and add bacon.
Turn heat on high and saute bacon until crispy and most of the fat has been rendered.
Remove extra fat and add cabbage , stirring to combine with bacon.
Deglaze with a generous portion of vinegar.
Loosen the brown bits from the pan.
Reduce heat and place cover on pan continuing to cook for another couple minutes.
Finish with a generous grind of pepper and a sprinkle of sea salt.
For the fish I simply whisked some of the vinegar with olive oil, soya sauce (I always use Bragg),
agave syrup for sweetness and a crushed garlic clove and marinated for 30 minutes.
Grill, flip, grill until fish flakes (about 2-3 minutes per side depending on thickness).
I think my next experiment with blood orange vinegar will be to create a glaze for Cornish Hens